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- 400g cream cheese, softened to room temperature - 200g Greek yogurt, plain - 150g granulated sugar - 3 large eggs, at room temperature - 2 tablespoons cornstarch - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - 1/2 teaspoon fine sea salt - 120ml heavy cream The ingredients for the Basque cheesecake loaf are key to its rich flavor. Start with cream cheese, as it gives the cheesecake its creamy texture. Use Greek yogurt for a tangy taste and extra creaminess. Granulated sugar sweetens the mix, balancing the flavors perfectly. Next, you'll need three large eggs. They help the cheesecake set and hold its shape. Cornstarch is crucial for texture, giving the cheesecake a smooth bite. Fresh lemon juice adds brightness, while vanilla extract enhances the overall taste. A pinch of fine sea salt rounds out the flavors. Finally, heavy cream adds richness and makes the batter silky. Each ingredient plays a vital role, so choose quality products for the best results! 1. Preheat your oven to 200°C (400°F). This step warms the oven for even baking. 2. Line a 9x5 inch loaf pan with parchment paper. Leave some paper hanging over the edges. This makes for easy removal later. 1. In a large mixing bowl, combine 400g of softened cream cheese, 200g of plain Greek yogurt, and 150g of granulated sugar. Use an electric mixer. Beat on medium speed for 2-3 minutes. Your mixture should be smooth and lump-free. 2. Next, add 3 large eggs one at a time. Blend well after each egg. This helps to mix everything evenly. 3. Now, sift 2 tablespoons of cornstarch over the mixture. Add 1 tablespoon of fresh lemon juice, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of fine sea salt. Mix gently until just combined. Be careful not to overmix. 4. Slowly pour in 120ml of heavy cream while mixing on low speed. Keep mixing until the batter is smooth and silky. 1. Carefully transfer the cheesecake batter into the prepared loaf pan. Gently tap the pan on the countertop a few times. This releases any trapped air bubbles. 2. Place the loaf pan in the preheated oven. Bake for 40-50 minutes. The top should be a rich golden brown. The center will still jiggle slightly when shaken. 3. Once baked, turn off the oven and crack the door open a bit. Let the loaf cool slowly inside for about 30 minutes. This helps prevent cracks from forming. 4. After cooling in the oven, remove the cheesecake. Let it cool to room temperature on a wire rack. Cover it and refrigerate for at least 4 hours, or overnight, to set completely. - Avoiding overmixing When you mix the batter, do it gently. Overmixing adds too much air. This can lead to cracks when baking. Mix just until everything is combined. This will help your cheesecake stay smooth and creamy. - Ensuring proper cooling After baking, let the loaf cool slowly in the oven. This step is key. It helps prevent cracks. Open the oven door slightly for about 30 minutes. Then, let it cool to room temperature on a wire rack. Finally, chill it in the fridge for at least four hours. For best results, chill overnight. - Presentation ideas For a lovely presentation, slice the cheesecake into even pieces. Place each slice on a decorative plate. Dust them lightly with powdered sugar. Add fresh berries or a dollop of whipped cream on top. These simple touches make your dessert look special. - Pairing recommendations This cheesecake goes well with many flavors. Try pairing it with a fruit compote or a drizzle of caramel sauce. A cup of coffee or a sweet dessert wine works nicely too. These pairings enhance the rich flavor of the cheesecake. {{image_4}} Citrus infusion You can add a fresh twist to your Basque cheesecake loaf by infusing citrus flavors. Simply mix in the zest of one lemon or orange to the batter. This brightens the dish and adds a pop of flavor. You can also use lime zest for a tangy kick. The citrus will balance the creaminess and make each bite refreshing. Chocolate swirl options If you love chocolate, try adding a swirl to your cheesecake. Melt about 100g of dark chocolate and let it cool slightly. When you pour the batter into the loaf pan, drizzle the melted chocolate on top. Use a knife to swirl it into the batter. This adds a rich chocolate flavor that pairs well with the creamy cheesecake. Low-sugar alternatives For a healthier option, you can reduce the sugar. Replace granulated sugar with a natural sweetener like stevia or monk fruit sweetener. Just remember to follow the conversion instructions on the packaging to match the sweetness of sugar. This keeps the dessert tasty without the extra calories. Dairy-free substitutions To make this cheesecake loaf dairy-free, swap the cream cheese and heavy cream with vegan alternatives. Look for dairy-free cream cheese made from nuts or soy. Use full-fat coconut milk instead of heavy cream. These substitutes will still give you a creamy texture and rich taste. To keep your Basque cheesecake loaf fresh, store it properly. - Refrigerating leftovers: Place any leftover slices in an airtight container. This keeps the cheesecake moist and tasty. You can also cover the loaf with plastic wrap. Store it in the fridge for easy access. - Freezing options: If you want to save some for later, freezing is great. Wrap slices in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. You can also freeze the whole loaf wrapped tightly. Knowing how long your cheesecake will last helps you enjoy it at its best. - Duration in fridge: When stored correctly, your cheesecake will last about 3 to 5 days in the fridge. Always check for signs of spoilage before you eat. - Duration in freezer: If you freeze it, your Basque cheesecake can stay good for about 2 to 3 months. For the best taste, try to eat it sooner rather than later. Can I use different types of cheese? Yes, you can! While cream cheese is the star of this recipe, you can mix in other cheeses. Mascarpone adds a rich taste. Ricotta can also work, but it may change the texture. Just keep the total amount close to 400g. How long should I bake it if I use a different pan size? Baking time changes with pan size. If you use a smaller pan, check at 30-35 minutes. For larger pans, it may take longer, about 50-60 minutes. Always look for that golden top and slight jiggle in the center. What can I serve with Basque Cheesecake Loaf? This cheesecake loaf is delicious on its own. You can serve it with fresh berries like strawberries or blueberries. A sprinkle of powdered sugar or a dollop of whipped cream also works well. For extra flavor, try drizzling honey or a fruit sauce on top. You can easily make a delicious Basque Cheesecake Loaf with just a few steps. We discussed key ingredients like cream cheese, Greek yogurt, and eggs. Then, I shared simple instructions for mixing and baking. Don't forget the tips for the perfect texture and fun variations to try. Proper storage helps keep leftovers fresh. With these insights, you can create a delightful dessert that impresses everyone. Enjoy your baking journey and share your tasty results!

Basque Cheesecake Loaf

Indulge in the creamy delight of Basque Cheesecake Loaf that's easy to make and perfect for any occasion! With just a few simple ingredients like cream cheese, Greek yogurt, and heavy cream, you can create a rich and decadent dessert. Follow our step-by-step instructions for a foolproof recipe that will impress your friends and family. Click through for the full recipe and enjoy a slice of sweetness today!
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Ingredients
  

400g cream cheese, softened to room temperature

200g Greek yogurt, plain

150g granulated sugar

3 large eggs, at room temperature

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

120ml heavy cream

Instructions
 

Preheat your oven to 200°C (400°F). Prepare a 9x5 inch loaf pan by lining it with parchment paper, ensuring some excess paper hangs over the edges for easy removal later.

    In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is completely smooth and free of lumps, approximately 2-3 minutes.

      Incorporate the eggs one at a time, blending thoroughly after each addition to ensure a fully combined mixture.

        Sift the cornstarch over the mixture, then add the lemon juice, vanilla extract, and sea salt. Mix gently until just combined, being careful not to overmix.

          Slowly pour in the heavy cream while mixing on low speed, continuing until the batter is smooth and silky in texture.

            Transfer the cheesecake batter into the prepared loaf pan. Gently tap the pan on the countertop a few times to release any trapped air bubbles.

              Place the loaf pan in the preheated oven and bake for 40-50 minutes, or until the top is a rich golden brown and the center is set but still has a slight jiggle when shaken.

                Once baked, turn off the oven and open the oven door slightly, allowing the loaf to cool slowly inside for about 30 minutes. This step helps to prevent any cracks from forming.

                  Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely.

                    When ready to serve, carefully lift the cheesecake out of the loaf pan using the overhanging parchment paper. Slice into pieces and serve chilled.

                      Prep Time: 15 min | Total Time: 5 hr | Servings: 8

                        - Presentation Tips: Serve the individual slices of the cheesecake loaf on decorative plates, lightly dusted with powdered sugar. Enhance the presentation with fresh berries on the side or a generous dollop of whipped cream on top for an inviting and delightful finish.